January 8, 2014

Mrs. Field's Grain Free Gluten Free Protein Cookie Bars

1 can S & W Cannellini Beans, drained and rinsed
1/2 cup Almond Flour or 1/2 cup sliced almonds - process until flour consistency in a food processor or blender
3 Eggs - for egg free use 1/2 cup applesauce plus 2 tsp baking powder
1 tsp Baking Powder - aluminum free
1/4 tsp Baking Soda
Dash Sea Salt
3/4 cup Organic Coconut Sugar
1 1/2 Tb Organic Coconut Oil or Extra Virgin Olive Oil
1 1/4 Tb Vanilla - Make sure it is gluten free..some contain barley
1/2 cup Ghiradelli's Dark Chocolate Chips, Enjoy life gluten free, dairy free chocolate chips, or cocoa nibs
For chocolate free use 1/2 cup raisins

 Preheat oven 350 degrees Grease a 9 x 13 oblong cake pan

Place in a bowl almond flour, baking powder, baking soda, and sea salt. Mix with a spoon to blend.
Place eggs in a blender or magic bullet and process until smooth. Pour in drained beans and puree until smooth. Add coconut sugar and vanilla, and mix to blend. With blender running slowly pour in oil and flour mixture. If necessary, scape the sides of the blender with a rubber spatula. Turn off and fold in the  chocolate chips or raisins.
Pour into a greased cake pan and bake for 25 minutes or until a toothpick test comes out clean.
Let cool and cut into bars. Makes 24 to 30 bars